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So you want to run a restaurant: Crunching the numbers

So you want to run a restaurant: Crunching the numbers

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RestaurantsRestaurant ManagementFinancials
Ryan GromfinRyan GromfinOwner/Consultant at The Restaurant Boss

Ryan’s culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

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Description

Ready to make some profit?

In our latest series, we're equipping budding restaurant entrepreneurs with essential knowledge to kickstart their journey.

Once you've nailed down your concept and designed a profitable menu, it's crucial to understand how to keep the doors open!

In episode three, expert Ryan Gromfin explores the key factors that ensure a healthy and profitable venture.

Table Of Contents
Ensure profitability
To be a healthy and profitable business, your costs need to be up to date and under a certain percentage of your income. Discover the magic number here.
Design a menu to be profitable
See how to get your menu right to encourage higher spending.
Estimate labour costs correctly
Getting it wrong can eat up your profit margin. Get it right with these valuable tips.
Go and make some profit!
Hear Gromfin's final advice to guarantee a profitable restaurant business.
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